Belly Pork Souvlaki Kebabs cooked over charcoal on a Cyprus rotisserie BBQ

 Belly Pork Souvlaki Cyprus Kebab

Belly Pork Souvlaki Kebabs are delicious served in a warm pitta bread with Greek salad, Tahini dip a good squeeze of lemon. The small chunks of belly pork cook quickly and evenly over white hot coals using our fantastic Rotisserie Cyprus BBQs and motors

Serves: 2-3

Preparation Time: 30 minutes (plus upto a couple of hours to Marinade)


  • 1/2 lemon, juiced
  • 3-4 tablespoons Greek olive oil
  • 1 good pinch of dried Greek oregano
  • Salt and pepper to taste
  • 500g (1.2 lb) Belly Pork 


  • Dice the Belly Pork into 2.5cm (1”) cubes
  • In a large glass bowl, mix together lemon juice, olive oil, oregano, and pork, stir to coat.
  • Cover, and refrigerate for 2 to 3 hours for the best results, but you can use it sooner if you are hungry!!.
  • Thread pork onto souvlaki skewers.
  • Cook over hot coals on the rotisserie Cyprus BBQ for 15 to 20 minutes brushing occasionally with olive oil 

Belly Pork Souvlaki Kebab

Serving suggestions

Serve in a warm pitta bread with salad, Tahini dip a good squeeze of lemon.

Belly Pork Souvlaki kebab


Alternate the fatty pieces between more lean cuts of meat as this will allow the meat to self-baste during cooking and you will end up with delicious crispy bits

For best results, obviously, we highly recommend cooking using our fantastic  Traditional Cyprus charcoal barbecues!

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